Noticias

Where to Find the Best Mole Poblano in Puebla, Mexico

Augurio Opened in January of this year by famed chef Angel Vázquez—he’s widely recognized as a modern-day ambassador of Pueblan cuisine—this chic spot features rustic decor, an open kitchen, and dishes that marry historic recipes with new cooking techniques. His recipe hails from his great-grandmother and incorporates only 12 ingredients. Also notable? The absence of chocolate and his use of one of only two traditional stone grinders left in Puebla to create a powder (as opposed to a paste) that eventually gets simmered with lard and chicken stock. And his version uses sous vide chicken, for a fork-tender texture.